*  Exported from  MasterCook II  *
 
                                 Cognac Pie
 
 Recipe By     : Mrs. William T. Brotherton, Jr. 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies & Pastries                  Post To Bakery-Shoppe
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Egg Yolks
      3/4  C             Sugar
    1      Env           Gelatin
      1/4  C             Water
      1/2  C             Cognac -- divided
    1      C             Heavy Cream
    1                    10″ Graham Cracker Crust -- baked and cooled
    2      Tbsp          Shaved Chocolate For Garnish -- <OR>
                         Whipped Cream For Garnish
 
 Beat egg youlks until thick and lemon colored.  Gradually beat in sugar.
 Soften the gelatin in the water and add 1/4 cup cognac.  Heat over boiling
 water until gelatin dissolves.  Pour the gelatin mixture into the yolks,
 stirring briskly.  Stir in remaining 1/4 c cognac.  Chill until this
 mixture will mound slightly, and the fold in the whipped cream.  Pour the
 filling tnto the shell and chill.  Before serving, garnish with shaved
 chocolate or whipping cream.
 
 Source:  “Mountain Measures”  --  Junior League of Charleston, WV
 ed.  1974
 
 billspa@icanect.net
 
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